Hello, readers, are you still out there? Long time, no blog. We’ve got to stop meeting like this. I can’t quite put my finger on why I haven’t had any motivation to blog. Maybe it is the lack of routine in my life, a little bit of writer’s block, and a lot of trying to get that perfect shot that I am proud of. I can’t promise that next week I will be back in the swing of things, but I plan to make a little more of an effort since my
readers family is wondering where I have been. For now, I am soaking up everything that summer has to offer. Like tomatoes. I am crushing on them big time right now. And if tomatoes on their own couldn’t be wonderful, try roasting them, it takes them to a whole new level.
Last summer, we fell in love with these Grilled Naan Pizzas, they are a quick and easy meal that we also enjoyed throughout the winter on our pizza stone. They are also versatile and you can easily please all your family members by having them choose various toppings they enjoy on their pizzas. When I saw the idea for just grilling the naan first and then doing a Caprese topping, I was sold. I wanted to elevate the flavors just a bit and that is why I decided on roasting the tomatoes. With every bite of this pizza, I wanted more and more of it. I was extremely disappointed when it was all gone and I was sad that I had made only two. For some reason, I thought that roasted tomatoes were gross, but man have I been missing out. Two of our meals next week include them, you can say that I am borderline obsessed. Hurry and make this before the summer nights are gone!
Caprese Pizzas with Roasted Tomatoes
4 cups grape tomatoes
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1/4 cup balsamic vinegar
2 naan breads
olive oil mister or cooking spray
1/4 cup fresh basil, chopped
What you’ll do:
For the roasted tomatoes: Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. In a baking dish or on a roasting pan, place the tomatoes and garlic cloves, ensuring they are in on thin layer. Roast for 20 minutes, give them a good stir. Add 2 to 3 tablespoons of hot water, if the tomatoes seen too dry. Return to the oven and cook for 20 minutes more.
For the pizzas:
Heat the balsamic vinegar in a small saucepan over medium heat. Simmer until the vinegar becomes syrupy and has reduced to about a tablespoon, about 8-10 minutes.
Heat a grill pan or grill over medium-high heat. Coat both sides of one naan with olive oil or cooking spray. Cook on each side until just beginning to get grill marks, about 2-3 minutes. Repeat with remaining naan. Top each naan with roasted tomatoes, cheese, and basil. Season with salt and pepper to taste and drizzle with prepared balsamic reduction.